PUBLICACIÓN

Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Adrián Matas-Gil, Francisco de-la-Haba, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó

2025 Foods

CITAS

0

DOI

10.3390/foods14152681

EID

2-s2.0-105013150668

EISSN

2304-8158

AUTORES DE LA UEX

Francisco Rafael De La Haba Borrego

OTRAS PUBLICACIONES DE INTERÉS

Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Incorporation Of Encapsulated Omega-3 In 3d-Printed Food Gels: A Study On Rheology, Extrusion, And Print Performance In Dual Ink Printing
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Incorporation Of Encapsulated Omega-3 In 3d-Printed Food Gels: A Study On Rheology, Extrusion, And Print Performance In Dual Ink Printing
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Incorporation Of Encapsulated Omega-3 In 3d-Printed Food Gels: A Study On Rheology, Extrusion, And Print Performance In Dual Ink Printing
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